Even better than the cookies, these Snickerdoodle Blondies are buttery, soft, and with a classic signature tang, these cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet.
I thought that it might be time for another recipe resurrection.
Though my photography skills aren’t 100% developed yet (and I suspect 100% is a goal that I’ll never actually attain), looking back on some of the photography of my older recipes makes me cringe. This Snickerdoodle Blondie recipe was one that was crafted over a year ago; a fantastic, easy recipe that perfectly replicates the taste and texture of Snickerdoodle cookies without all of the usually required dough-chilling and rolling.
Despite its incredible, true-to-cookie flavor, I’ve mostly left this recipe out of the spotlight and off of Pinterest. It doesn’t get anywhere near the attention it deserves because I’ve been fairly embarrassed by the quality of the original photography. Blurry, poorly styled and poorly focused, the original photos didn’t look nearly as appetizing as they should, and I felt that I owed a recipe this good a chance to really shine.
So, here they are presented to you again, after over a year. Hopefully, now the photographs better reflect their melt-in-your-mouth, soft, buttery crumb, the richness of the cinnamon-sugar sand, the overall pure delectability of the flavors.
A slight sprinkling of cream of tartar provides the signature Snickerdoodle tang, and a splash of milk gives these bars a cookie-like crumb.
Easy-to-make (prep time is 15 minutes or less), soft, buttery, and simply delicious, these Snickerdoodles are addictive, almost impossible to stop eating.
While my photography still has a long way to go, I feel a little bit better about sharing this recipe with the world than I did previously. (And, since I’ve mentioned it so much in this post, if you want to have a look at the original photographs for this recipe you can go here.)
Snickerdoodle Blondies
Chewy delicious Snickerdoodle Blondie Bars, just as tasty as the cookies, but easier!
Ingredients
- 1 cup butter melted (227g)
- 2 cups granulated sugar 400 g
- 2 Tablespoon milk (30ml)
- 2 large eggs
- 2 3/4 cups all-purpose flour (345g)
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Topping
- 2 Tablespoon sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 350F.
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Grease and flour (or line with parchment paper) a 13x9 pan, and set aside.
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In a large bowl, combine melted butter, sugar, and milk.
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Add in eggs, stir until combined.
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In a separate bowl, combine flour, baking powder, cream of tartar and salt.
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Stir into the butter mixture until combined.
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Pour batter into prepared 13x9 pan.
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In a small bowl, combine 2 Tablespoons sugar and 1½ teaspoons cinnamon. Sprinkle over the batter in the pan.
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Bake on 350F for 25-28 minutes.
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Elena says
I’ve made these delicious blondies for the second time! Big, big hit!
Sam says
Yay! So glad you enjoyed them, Elena!
Lilly says
Put a lil bit of brown sugar in the recipe and it made it even better than it already was!
Sam says
Yum! Sounds delicious!
Darrelan McBride says
Sam,
These were the original recipe that I had first tried from your blog, and needless to say THEY are the start to my never ending devotion!!! Since it has been a month since I’ve spoken up (and actually many recipes of yours have floated through my home…), I thought I would go back to these to put my rave review about you and your incredible talent with crafting some really great AND easy sweets to make!!
When I first tried these they came out ABSOLUTELY perfect-exactly like they flavors of a snicker doodle with the moistness of a brownie, they melt in your mouth-perfect. My next try was when we vacationed on our property, which was a disaster… I couldn’t believe my perfect snicker doodle brownies were so, well, not perfect!!! I live in Phoenix, AZ (very low altitude) and we go to our property in Williams, AZ (a much higher altitude)-there in, after a little research, was the problem!!!!! So, on baking in a much higher altitude (I reduced baking powder: for each teaspoon, decrease 1/4 teaspoon, I increased the liquid: for each cup, add 4 tablespoons, and I increase oven temperature by 25 degrees F) and wahlah-PERFECTION!!! Needless to say this recipe has been repeated multiple times by my daughters, taken to Washington state, several family gatherings, parties, and get together’s with the exact same result… NO left overs!! Thank you for such a wonderful creation Sam!!! Keep up the ‘sweet’ work <3 <3 <3
Darrelan
Barb says
I live in Central Oregon with altitude of 3400′ so was interested in your comments regarding high altitude, although I’m confused when you say “for each cup of liquid, add 4 tblsps more” because the recipe only calls for 2 tblsps of milk to begin with. I have yet to try this recipe as I’m now thoroughly confused. Please explain. Thanks.
Wendy says
Made this tonight and it was perfect
Allison says
Hi! I saw this recipe today and ran right out to get some cream of tartar so that I could bake these TONIGHT, I was so seduced by the idea of a Snickerdoodle Blondie that I was not prepared to wait! I’m eating the first one as I type this and, oh my! So moist, chewy, cinnamon-y, Snickerdoodle-y PERFECTION! My family is currently in the midst of devouring them! Thank you so much for sharing with us! Five gold 🌟! 😁
Sam says
Yay! So glad to hear that you and your family enjoyed them so much, Allison!! Thank you for coming back and letting me know how they turned out!! 🙂
Rola رولا says
Hey. Ist’s look perfect but i don’t know What the cream of tartar is ?
Angie says
It is a spice sold in most groceries stores.
L says
Delicious but after about 45-50 minutes. No ingredients were left out
Jessica Frost says
I was looking for something a little different to donate to my son’s marching band dinner over this past weekend. I came across these and ended up making a double batch. I was a little nervous as I had not made these before and was under a bit of a time crunch but they were super easy and came out perfect!!
Will be making these again!
Sam says
I’m so glad that you enjoyed!! Thank you for coming back and commenting to let me know how they turned out!! 🙂
Judith B Baum says
I made these the other day and added a cup of cinnamon chips. Absolutely over the top!
Tabatha says
This may be a silly question, but do you use unsalted butter? When baking I always do, but occasionally recipes will call for salted butter. Just want to make sure. I’m making these today, they look great!!!
Sam says
Not a silly question! Yes, I use unsalted. I hope you love them, Tabatha!!
Amy says
I didn’t have cream of tarter or enough butter, I had to use 1/4 cup spreadable light butter, and they still turned out amazing! Thank you for such an easy recipe. I can’t wait to try them with all the right ingredients.
Sam says
I’m glad to hear that it turned out so well! 🙂
Tonya says
Can you sub the butter with coconut oil?
Sam says
I haven’t tried it so I can’t be sure, but I don’t think it would be a problem, it may not be as flavorful, though!
Kelley says
Just wanted to tell you that I LOVE this recipe. We have family dinner with our extended family every Sunday, where we feed 40+ adults and kids, so I’m always on the lookout for simple, delicious recipes that can feed a crowd. This is one of my absolute favorites! I triple it, and fill a giant commercial cookie sheet, and voila!
Sam says
I am SO happy to hear this, Kelley (and what, 40+ people!?! OMG!). Thank you for commenting, I’m so glad the Snickerdoodles are always a hit! 🙂